Truffle Spaghetti Recipe

Bring water to boil

Fill a large pot with about 4.5–5 liters (16–18 cups) water. Bring to a rolling boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve 1.5 cups of the starchy cooking water, then drain the pasta quickly and transfer to the sauce pan (do not rinse).

Toast black pepper

While pasta cooks, warm a large wide sauté pan or shallow pot over medium heat. Add the 2 teaspoons freshly ground black pepper and toast, stirring, about 30–45 seconds until fragrant — this blooms the pepper oils.

Melt butter and oil

Add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil to the pan with the toasted pepper. Melt the butter and combine with the oil over low–medium heat; do not brown the butter.

Combine pasta and sauce base

Add the hot, drained spaghetti directly into the pan with the butter and pepper. Toss to coat the strands for 30 seconds to 1 minute.

Emulsify with cheese and water

Reduce heat to low. Gradually sprinkle in the grated Pecorino Romano and Parmigiano-Reggiano while tossing or stirring continuously to distribute the cheese evenly. Add reserved pasta water in small increments (start with 1/2 cup, then 1/4–1/4 cups as needed) while vigorously tossing or stirring to create a creamy emulsion. Use all or part of the reserved 1.5 cups until the sauce is glossy and clings to the pasta; aim for a silky, not watery, consistency. If the sauce becomes too thick or clumpy, add another splash of hot pasta water and continue stirring until smooth.

Adjust seasoning

Taste and adjust seasoning: add a pinch of coarse sea salt only if necessary (Pecorino is salty) and a little extra freshly ground black pepper to taste.

Shave or grate truffle

If using a fresh black truffle, gently brush clean and shave thin ribbons over the pasta using a truffle slicer or very sharp knife. If using jarred truffle shavings or oil, add them now (about 1–2 teaspoons oil or 1/2–1 oz shavings) and toss once gently.

Add chives and serve

Sprinkle the thinly sliced fresh chives over the pasta. Give one final gentle toss to distribute truffle and chives. Plate immediately, finishing each portion with an additional light shaving of truffle, another small crack of black pepper, and sea salt to taste.

Serving suggestion

Serve hot as a simple elegant course. Leftovers can be loosened with a splash of hot water and briefly reheated, but best enjoyed immediately.